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Summer grilling comes in many flavors, from burgers to steaks to grilled shrimp kabobs. This unique pork dish is fun and simple and a bit sweet and spicy and it pairs well with both a crisp white wine and a bold red.


  • 2-3 lb pork roast
  • 1 can coconut milk
  • 4-6 T pork ┬árib dry rub (see below)
  • Mango-habenero chutney (see below)
  • Tortillas

Pat your pork roast dry and sprinkle liberally with the dry rub. Wrap the roast in foil and put on the grill, under indirect medium heat, for about an hour.

Unwrap the pork and return to the grill. Continue to cook indirectly, but baste with coconut milk every 10 minutes or so, getting it good and moist.

When the pork is done (internal temperature of 145 degrees), pull from the grill and put in a large bowl and let rest for at least five minutes. Use a pair of forks to shred the pork (it should pull apart easily).

Heat up a tortilla, toss in some shredded pork and top with the chutney and pour a glass of wine. Time to enjoy!

Mango-Habenero Chutney


  • 2 cups diced mangos
  • 1 (1-inch) piece peeled fresh ginger
  • 1 habenero pepper, minced
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/2 cup cider vinegar
  • 1/2 cup brown sugar
  • 1/2 cup raisins (brown or golden)
  • Freshly ground black pepper to taste

Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and remove the chance of ginger. Will store up to a week in the refrigerator.

Pork Rib Dry Rub


  • 1 T cumin
  • 1 T paprika
  • 1 T dried garlic
  • 1 T dried onion
  • 1 T chili powder
  • 1 T brown sugar
  • 2 T kosher salt
  • 1 t cayenne pepper
  • 1 t black pepper
  • 1 t white pepper

Mix together and store in an airtight container.

Served with Van Ruiten Cabernet Sauvignon.